Category: Recipes

I’ve been looking for the perfect pork chop recipe. Our George Foreman grill works well for some things, but dries out pork chops. My criteria for a perfect recipe is that it is easy, not too high in fat, and results in a moist pork chop that can be cut with a fork. Last night, in my quest, I made Pork Chops with Mustard Sauce, which isn’t perfect, but is worth making again. I served it over egg noodles.

What’s Cooking Recipe Archives, from Whole Foods, looks like a good recipe resource.

I made roast chicken last night. I don’t make this nearly often enough considering how much I like it and how easy it is. My recipe is simplicity itself: take out the inner bits of a whole chicken and put them down the disposal, rinse chicken with water, stuff which a peeled and quartered onion, put on the jelly roll pan, and bake in the oven for 350 degrees according to the poultry chart in my Good Housekeeping cookbook. A four pound chicken takes 1.5 to 1.75 hours to cook.

The onion keeps the chicken breast, my favorite part, from drying out. Jack and I are a good fit: he likes the dark meat and I like the white meat.

I belong to the The Rocky Mountain Inkslingers, a rubber stamping club that meets once a month. This month, we swapped recipe cards, suitably decorated with rubber stamps. For my recipe, I chose Crockpot Arroz Con Pollo, which has become a staple since we first tried the recipe about a year ago. The chicken always turns out well, and the results are fresher tasting than a lot of crockpot recipes, perhaps because the peas are added an hour before serving.